Ratatouille Walnut Tart

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 2 teaspoons olive oil
• 3/4 lb eggplant, cut into 1/2 inch cubes
• 3 cloves garlic, minced
• 1 shallots or 1 leek, sliced thin
• 1 teaspoon dried thyme (i prefer taragon)
• 2 1/2 teaspoons tomato paste
• 1 cup chopped walnuts
• 10 sheets phyllo dough, thawed
• olive oil or olive oil flavored cooking spray
• 1/2 cup grated parmesan cheese, , divided
• 1/2 cup crumbled feta
• 5 medium plum tomatoes, cut into 1/4 inch slices

Recipe

• 1 heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
• 2 saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
• 3 stir in tomato paste and cook for 3 minutes more.
• 4 remove from heat, stir in nuts.
• 5 coat a 9 inch tart pan with olive oil or spray.
• 6 place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
• 7 you also want to layer the phyllo in a circle so you have an even jagged edge.
• 8 spoon in eggplant mixture.
• 9 arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
• 10 fold the jagged edge over top so you have a nice edge.
• 11 bake at 350f for 35 minutes.